At the helm of a glass-enclosed grill, a chef grills skewers of meat, fish, and vegetables over charcoal before serving them to guests seated around him. It’s Basho Japanese Brasserie’s version of a robata restaurant experience—rustic dining that requires guests to sit around a central grill, watching the chef cook the food before he or she serves it to guests on wooden paddles. It’s a type of traditional Japanese dining that’s relatively rare in this country. And yet, what really attracts people to Basho, according to Boston.com, is something that you can get at any standard Japanese restaurant: sushi.
But that’s not a bad thing. The review in Boston.com said of Basho’s sushi: “The restaurant gives the audience what it wants. Sushi and sashimi, ever and always, take top billing. Here, they deserve it.” The signature Basho roll’s thinly sliced asparagus, mushrooms, pickles, cucumbers, lettuce, and fried snow crab peek out from a cylinder of cucumber and soy paper. The Torch Toro roll wakes up taste buds with layers of torched toro—the fatty cut of the fish—and jalapeño. Ingredients for the rolls are flown in daily from around the world.